Spiced Gingerbread Glazed Brownies

Another holiday hit. This recipe is fool proof and will never disappoint you!

Cozy spices smothers these rich, texture perfection brownies with a touch of coffee to help wrap your taste buds around the deep chocolate explosion in each bite.

The glaze is optional with a variety of liquids to use. I love to use coffee, it reminds me of a coffee latte from Starbucks during their holiday sips they offer. I tried to add the spices in the brownies but it didn’t come out the same. Plus, this way everyone can however much they want to theirs.

This recipe is very basic and a cross between a fudgy and chewy. You can always omit the cocoa powder if you don’t have it and use all-purpose or gluten free flour instead. Just be sure to use 3 whole eggs in that case along with an extra 1/2 cup brown sugar.

I make these year around and play with different flavors to add. Everyone will think you are a pro at brownies after you serve these!

Alternatively, my signature premium brownie mix box is helpful for those lazy days when measurements seem like a chore – I have been there! I am never above a box mix, this is why I created my brownie mix box you can find on Etsy HERE. From this mix, you can make the brownies and then follow directions for the glaze. For just gingerbread brownies without glaze, follow step-by-step instructions on the SugarFaceBakes Signature Premium Brownie Mix up until you add your flour packet. With the flour packet blend with 1/4 teaspoon clove, dash of cinnamon, ground ginger, all-spice and nutmeg. This will create the gingerbread flavor in the brownie mixture if you don’t want to make the glaze. Makes for a great holiday gift as well. 😉

Gingerbread Glazed Brownies

• Servings: 12
• Time: 30
• Difficulty: Easy
• Print

Ingredients

For the brownies:

• 1/4 cup unsalted butter
• 1/4 cup vegetable oil
• 1 cup semi-sweet or bitter-sweet chocolate chips
• Dash espresso powder*
• Pinch of salt
• 1/4 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 2 large eggs + 1 yolk
• 8 tablespoons all-purpose flour**
• 2 tablespoons unsweetened cocoa powder

For the glaze:

• 4-5 tablespoons confectioners sugar
• 1-2 tablespoons water, milk, or coffee
• 1/4 teaspoon ground clove
• Dash all-spice
• Dash cinnamon
• Dash nut-meg

Directions

1. Pre-heat oven to 350 degrees F. Line 9×9 baking sheet with parchment paper.
2. In a large sauce pan over low heat, melt butter, oil, chocolate chips. Whisk until smooth.
3. Remove from heat, add in espresso powder (if using), salt, vanilla, and sugar. Whisk to combine.
4. In a small bowl, whisk eggs together. Slowly pour into chocolate mixture while whisking vigorously so the eggs do not scramble. You are tempering the eggs here.
5. Fold in flour and cocoa powder until combined.
6. Pour batter into prepared baking pan. Spread into one even layer. Bake 25-27 minutes.
7. Remove from oven. Allow to cool completely.

For the glaze:

1. When ready, mix together 4 tablespoon sugar, water, and spices.
2. From here, if too thick add more liquid, if too thin add more sugar. Mix until you have the consistency you want.
3. Drizzle over brownies. 4 cuts one way, 3 cuts to create 12 squares.
4. Cover and store in air tight container for up to 4 days on counter top. or 1 week in refridgerator.

*Espresso powder enhances the chocolate flavor. Omit if desired.

*For Gluten-Free, use Bob’s Red Mill 1:1 Baking flour. Measurement stays the same.